Spicy Cajun chicken, melty cheese, and peppers wrapped in grilled tortillas for a flavor-packed meal.
# Components:
→ Chicken
01 - 2 medium boneless, skinless chicken breasts, approximately 350 grams, cut into thin strips
02 - 1 tablespoon olive oil
03 - 1½ tablespoons Cajun seasoning
04 - ½ teaspoon salt
05 - ¼ teaspoon black pepper
→ Vegetables
06 - 1 small red bell pepper, diced
07 - 1 small green bell pepper, diced
08 - 1 small red onion, thinly sliced
09 - 2 cloves garlic, minced
→ Quesadillas
10 - 4 large flour tortillas, 10 inches in diameter
11 - 2 cups shredded cheddar cheese
12 - 1 cup shredded mozzarella cheese
13 - 2 tablespoons chopped fresh cilantro (optional)
14 - Additional oil or butter for frying
→ For Serving
15 - Sour cream
16 - Salsa
17 - Lime wedges
# Directions:
01 - In a medium bowl, toss the chicken strips with olive oil, Cajun seasoning, salt, and black pepper until they are evenly coated.
02 - Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 4 to 5 minutes, or until browned and cooked through. Transfer the cooked chicken to a plate.
03 - In the same skillet, add an additional splash of oil if necessary. Sauté the diced bell peppers, sliced red onion, and minced garlic for 3 to 4 minutes, until they have softened. Remove from heat.
04 - Wipe the skillet clean. Place one flour tortilla in the skillet over medium heat. Sprinkle one-quarter of the shredded cheddar and mozzarella cheeses over half of the tortilla.
05 - Top the cheese with one-quarter of the cooked chicken, the sautéed vegetables, and the fresh cilantro, if using. Fold the tortilla in half to enclose the filling.
06 - Cook the folded quesadilla for 2 to 3 minutes per side, until the tortilla is golden brown and the cheese is fully melted. Repeat this process with the remaining tortillas and filling.
07 - Cut each quesadilla into wedges. Serve immediately with sour cream, salsa, and lime wedges on the side.
